Homemade Vegan Mexican Rice
Ingredients
- 3 roma tomatoes
- 3 cloves garlic, peeled
- 1 jalapeno, end removed
- 1/4 roughly chopped yellow onion
- 1 tbsp neutral oil
- 2 cups white jasmine rice
- 3 cups vegetable broth
- 1/4 tsp salt or to taste
Preparation
In a blender, add tomatoes, garlic, jalapeno and onion and blend on high until smooth.
Warm some oil in a pan with a pinch of salt and then add in rice and move it around to lightly toast it for a few minutes, about 3-4 minutes.
Pour in the tomato puree and sauté it into the rice until rice absorbs it.
Pour in vegetable broth, give a good stir and bring to a boil, then reduce to a low simmer and cover with a lid and cook for 12-15 minutes until rice absorbs all the liquid.
Remove from heat and let sit for 3-5 minutes then fluff with a fork and enjoy.
